Remember schmaltz? Your mom and grandmother probably used a lot of it in their home cooking. Schmaltz, or chicken fat, has a great flavor and richness; it has a deeper flavor than duck fat and can be used on nearly everything. I also love poaching fish in it. -Ton Maws

If you find you need more oil in the pan when sauteing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated. -Anita Lo

When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil's surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food. -Michael Psilakis

When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around. -Joanne Chang

To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just to a swoosh down the middle. Every bite should be flavorful. Now that's a sandwich! -Roy Choi

If you keep it simple and buy ingredients at farmers' markets, the food can pretty much take care of itself. Do as little as possible to the food; consider leaving out an ingredient and relying on instinct. -Tony Mantuano

Always season meat and fish evenly; sprinkle salt and pepper as though its "snowing". This will avoid clumping or ending up with too much seasoning in some areas an none in others. -Mary Dumont

For best results when you're baking, leave butter and eggs at room temp overnight. -Ina Garten

Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake -Bill Telepan

For an easy weeknight meal, freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a saute pan when you need a quick sauce. -David Burke

When making meatballs or meatloaf, you need to know how the mixture tastes before you cook it: make a little patty and fry it in a pan like a mini hamburger. Then you can taste it and adjust the seasoning. -Isaac Becker

Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat. -Donald Link

Low and Slow. -Pat Neely

After cutting corn off the cob, use the back of a knife (not the blade side) to scrape the cob again to extract the sweet milk left behind. This milk adds flavor and body to any corn dish. -Kerry Simon

Acidity, salt and horseradish bring out full flavors in food. -Michael Symon

Take the time to actually read recipes through before you begin. -John Besh

Organize yourself. Write a prep list and break that list down into what may seem like ridiculously small parcels, like "grate cheese" and "grind pepper" and "pull out plates". You will see that a "simple meal" actually has more than 40 steps. If even 10 of those steps require 10 minutes each and another 10 of those steps take 5 minutes each, you're going to need two and a half hours of prep time. (And that doesn't include phone calls, bathroom breaks and changing the radio station!) Write down the steps and then cross them off. It's very satisfying! -Gabrielle Hamilton

Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano. -Alex Seidel

A braised or slow-roasted whole beef roast or pork shoulder can be made into several dishes and sandwiches all week. -Elizabeth Falkner

Taste as you go! -Anne Burrell

Anytime you are using raw onions in a salsa and you are not going to eat that salsa in the next 20 minutes or so, be sure to rinse the diced onions under cold water first, then blot dry. This will rid them of sulfurous gas that can ruin fresh salsa. It's really important in guacamole, too. -Mark Miller

Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta. -Missy Robbins

For safety, put a wine cork on the tip of a knife before putting the knife in a drawer. -Giuseppe Tentori

When you're going to saute garlic, slice it rather than mincing it - it's less likely to burn that way. -Aarti Sequeira

When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust. -Charlie Palmer

To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut. -Chris Cosentino

A cast-iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean. -Linton Hopkins

Smash garlic cloves inside a re-sealable plastic bag with the back of a knife. That way, your cutting board and knife won't smell. -Laurent Tourondel

To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as high as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables - try carrots or Brussels sprouts - with olive oil, salt and pepper, and put them on the hot pan. This method will give you the high heat you need to caramelize the sugars in the vegetables quickly. -Naomi Pomeroy

Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat. -Nancy Silverton

Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead. -Tim Love

Add cheese rinds to vegetable of meat broths for another dimension of flavor. -Paul Virant

When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette. -Paul Liebrandt

Always use sharp knives. Not only is it safer but it will make your work much more efficient. -April Bloomfield

Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color. -Maria Hines

Invest in parchment paper for lining pans. It makes all of your baked goods super easy to remove, and it makes cleanup a dream (no butter-flour mixture or errant batter to scrape off). -Matt Lewis

My grandfather taught me this tip: After you drain pasta, while it's still hot, grate fresh Parmesan on top before tossing it with your sauce. This way, the sauce has something to stick to. -Giafa De Laurentiis

When you roast a whole chicken, the breasts always overcooks and dries out because the legs have to cook longer. This is a really simple way to keep a chicken breast moist: Separate the breast and the leg. Season as you normally would and roast as you normally would, but remove the breast sooner than the leg. -Tim Cushman

Buy fruit at its peak at a farmers' market and freeze it in an airtight container so you can enjoy it year-round! -Mindy Segal

Fresh basil keeps much better at room temperature with the stems in water. -Elisabeth Prueitt

Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor. -Jose Garces

To cook a steak, I always start by cooking it on its side, where there is a rim of fat on its narrow edge. I render it down so there's good, flavorful fat in the pan for the rest of the cooking. -Alain Ducasse

Taste what you make before you serve it. I'm amazed that people will follow a recipe but not taste the dish to see if it needs more salt, pepper or spices. -Brad Farmerie

Season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice. Always. There is something about lemon juice and fish that is heavenly. -Rick Moonen

If you're cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve. -Michael White

When grinding your own beef for burgers, grind in some bacon. -Sean Brock

Don't go tot he store with a shopping list. Go to the store, see what ingredients look good and then make your list! -Alex Guarnaschelli

When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they'll mash to a beautiful texture and soak up the butter and cream more easily. -Wolfgang Puck

If you want to make a proper Louisiana Style Roux that's chocolate in color, rich in flavor, remember slow and low is the way to go. -Emeril Lagasse

For better tasting asparagus, cure the stalks: Peel them, roll in equal parts sugar and salt, and let sit for 10 minutes, then rinse off and prepare as desired. -Shea Gallante

When you grill, pull your steaks out of the refrigerator on hour ahead of time so they can come to room temperature. -Geoffrey Zakarian

When using fresh herbs such as cilantro or parsley, add whole stems to salads and sandwiches, and chop and stir leaves into salsas and guacamole. -Aaron Sanchez

If you don't have time to brine your chicken, use this simple trick: Heavily salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and juicy meat. -David Myers

When made properly, risotto's richness comes from the starchy rice and the stock. As the risotto cooks, stir it with a wooden spoon in rhythmic movements that go across the bottom and around the sides of the pan. The rice should constantly be bubbling, drinking up the liquid as it cooks. -Suzanne Goin

Use a cake tester to test the doneness of fish, meat and vegetables. It's my secret weapon - I use it in the kitchen to test everything. -Daniel Humm

Serving cake: 1) Serve at room temperature. 2) Don't "pre-slice" cake more than 20 minutes in advance. It dries out too quick. 3) You don't have to eat the fondant! It's really pretty, but if you don't want a mouthful of sugar, peel it off! 4) The best cake comes from Baltimore. Just sayin'. -Duff Goldman

To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or - never say I told you this - microwave it for 10 to 15 seconds.) -Patricia Yeo

For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sauteed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars. -Shaun Hergatt

Have your mise en place ready: Do all of your cutting of vegetables and meat and make your sauces before you start cooking. -Richard Sandoval

Try smoked fleur de sel: Use it sparingly to finish a dish and bring another layer of flavor. -Michael Schwartz

Clean as you go. (Dorky - but I swear, it really helps.) -Rick Bayless

Shoes off, music on, favorite beverage in hand...Enjoy your time in the kitchen! -Claire Robinson

Always buy the freshest garlic you can find, the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots; they will only add bitterness. -Todd English

Keep flavored vinegars near the stove so you won't always reach for the salt. Acid enhances flavor. -Art Smith

Don't be too hard on yourself...Mistakes make some of the best recipes. Keep it simple! -Sunny Anderson

Fry eggs that Spanish way: Get a good quantity of olive oil hot. Before you add the egg, heat the spatula (if it's metal) in the oil first. That way the egg wont stick to it. Add the egg and fry it quickly, until it gets "puntillitas", or slightly browned edges. -Jose Andres

Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer. -Hugh Acheson

Want to know if your oil is hot enough for frying? Here's a tip: Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go. -Aaron McCargo Jr.

When a recipe calls for zest, instead of grating it into a separate container or onto parchment paper, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sprayed into the bowl will give the dessert a zesty finish. -Pichet Ong

Use good oil when cooking. Smell and taste it: If it doesn't taste good alone, it won't taste good in your food. -Michelle Bernstein

Cook with other people who want to learn or who know how to cook. -Laurent Gras

Cook more often. Don't study; just cook. -Masaharu Morimoto

Make sure the handle of your saute pan is turned away from you so you don't hit it and knock it off the stove. It happens all the time. -Jonathan Waxman

Don't dress the salad when having a big party. Leave it on the side and let the people do it themselves. I've had to many soggy salads because of this. -Marc Forgione

For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking (the towels absorb moisture). Then saute skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking. -Govind Armstrong

When cooking eggplant, I like to use the long skinny purple Japanese kind because you don't have to slat it to pull out the bitter liquid like you do with the larger Italian variety. -Andrew Carmellini

Caramelize onions very quickly by cooking them in a dry non-stick saute pan over medium-high heat. They will caramelize beautifully in a lot less time than with traditional methods. -Michael Mina

To help keep an onion together while dicing, do not remove the root. -Jean-Robert de Cavel

Whenever you cook pasta, remove some of the pasta-cooking water (about 1/4 or 1/3 cup) just before draining. When you add the sauce of your choice to the pasta, add a little of the cooking liquid: This helps the sauce to amalgamate; the starch in the water adds body and a kind of creaminess. An old Italian friend of mine instructed me in this finishing touch early on, and I would never, ever leave it out. It makes all the difference. -Nigella Lawson

Making the best ceviche is simple: Use freshly squeezed lime juice and glistening fresh fish. -Douglas Rodriguez

When making caramel, use a nonsitck pot. That way when you pour the mixture out, there is no waste, and cleaning the pot is a breeze. -Jehangir Mahta

Don't be afraid to ask the butcher or fishmonger to see the products up close and to smell for freshness. Fish should never smell fishy. -Eric Ripert

Always start with a smokin' hot pan! -Cat Cora

When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. This will allow the leavening ingredients to work before the butter flattens out and your cookies lose their textural distinctions. -Norman Van Aken

My general advice to home cooks is that if you think you have added enough salt, double it. -Grant Achatz

Reduce the heat of chiles by removing the seeds. My method is making four straight cuts down the sides. This will create four long slivers, and the cluster of seeds will remain in the center of the chile. The result will be less heat and more great flavor! -Dean Fearing

Phew! Did ya get through all that!

The ones that are BOLD and ones that I stand by, or that I would like to try or need to change.

Friday, April 15, 2011

So, wanting to try something new and exciting for dinner, I stumbled upon a recipe for Pomegranate-Ginger Glazed Pork. I asked the Hubby if he likes pomegranate seeds...he said not really, but he likes the flavor of pomegranates. So, with a slight alteration, I made the glazed pork minus the pomegranate seeds!

In a med pot, over med-high heat combine the POM Juice, sugar, cornstarch, and red pepper flakes. Stir to combine. Simmer over med heat until a thick syrup forms, about 10 min. Stir every now and then to make sure it does not burn. In a small bowl, combine the soy sauce, ginger, and garlic. Stir to combine and set aside. In a large frying pan, add a touch of olive oil, and bring to med heat. Place 3 pork chops in the pan and top with a spoonful of the soy sauce-ginger-garlic mixture. Cook for 4 min. and then flip and repeat with another spoonful of the soy sauce mixture. Cook for another 4 min. or until cooked through and remove from pan. Repeat this process with the remaining 3 pork chops and the remaining soy sauce mixture. In the same pan you cooked the pork chops in, turn off the heat and add the POMegranate syrup. Stir the mixture to incorporate all the pork bits and thicken it a bit. Add the pork chops back into the pan and coat with the mixture. Plate the pork chops with a generous amount of the syrup. Serve immediately!

*You can also used fresh mined ginger as well. Ground is what I had on hand.

You can also chop and see a pomegranate and top the pork chops with the seeds before serving.

This meal was very very yummy. The sauce was sweet at first, but then there was a subtle heat from the red pepper flakes. It was not spicy by any means, but the heat was very pleasant and subsided after a while. The pomegranate flavor was not over powering either, so if you are not a huge pomegranate fan, you might like this recipe anyway!

I served this meal with some cooked broccoli. The sauce ended up mixing with the broccoli and made it taste quite good! It now pulls double duty for both meat and veggies. I will be making this sauce again soon! I would like to try it on some chicken breasts next...